Receta #BundtBakers Gluten Free Coconut Rum Bundt Cake
Gluten free baking is relatively new to me and I was excited that it was our theme for this month’s bake. Stacy from Food Lust People Love is our host for this month. Thank you Stacy for the challenge. I’ve made one gluten free cake prior to this one. It was chocolate, from a mix, and I was pleasantly surprised. The Bundt cake I made for this month’s bake is from scratch and was inspired by one found at Texanerin Baking. You’ll see from the recipe this cake has no shortage of rum. It’s in the cake and in the soaking syrup. There’s also no shortage of coconut. I was super excited about this cake but obviously, I did something wrong.
The inspiration gluten free cake was baked in the NordicWare Crown pan which I’ll be adding to my collection soon. It also looked light and fluffy. I was on pins and needles to get the photo shoot out of the way and try the slice.
The texture of my cake was chewy almost like bread. Each ingredient was measured carefully and mixed according to the instructions. In the original recipe, the baker includes metric measures but I’m only listing imperial because that is what I used. The cake tested done after 50 minutes. My first instinct tells me that my persnickety oven had something to do with it. I’m determined to get this cake right even if it means baking it at my daughter’s house.
If anyone has any gluten free baking tips please share. Also, check out the entries from my fellow bakers this month.
Print #Bundt Bakers Gluten Free Coconut Rum Bundt Cake Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 12-15 The Bundt Bakers theme for this month is gluten-free. This Coconut Rum Gluten-Free Bundt has rum in the cake and the soaking syrup. Ingredients 2 ¼ cups (white whole wheat flour, all-purpose flour or 1-to-1 gluten-free baking flour 2 ¼ tsp baking powder ½ tsp salt 1 ¾ cups granulated sugar or raw sugar 9 TBS coconut oil, melted 4 large eggs, room temperature ¾ cup canned coconut milk ½ cup coconut rum ½ tsp vanilla extract 2 tsp coconut extract 2 cups coconut flakes Coconuts Chips (optional) For the coconut rum syrup: ½ cup unsalted butter ½ cup water ½ cup granulated sugar ¼ tsp salt ½ cup coconut rum Instructions Preheat your oven to 350 °F and prepare a Bundt pan for nonstick baking. In a medium bowl, combine the flour, baking powder and salt. Set this aside. In a large bowl, mix together the sugar, melted coconut oil, eggs, coconut milk, coconut rum, vanilla and coconut extract until well combined. Fold in the flour mixture, just until no more streaks of flour remain then fold in the coconut flakes. Pour the batter into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. The cake will crack around the top - stick the toothpick into this area to test. Let the cake cool in the pan for 10 minutes and then invert onto a wire rack. While the cake is cooling, prepare the coconut rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the coconut rum, it may bubble. Wash and dry the Bundt pan and place the cake back into the pan. Poke holes into the cake about every ¾". Pour the syrup slowly over the cake, it will look like to much syrup but use is all. Let soak for 2 hours and then invert the cake back onto a serving platter. Decorate with coconut chips if desired. Cover and store at room temperature for up to 3 days. Notes If the cake doesn’t release easily place the Bundt pan in a large bowl or pot. Fill it with very hot water making sure that no water gets in the pan and let it sit for 30 seconds. Alternately, fill a pot with hot water and submerge ⅔ of the pan in the water and hold it there for 30 seconds. The heat and steam should loosen the cake from the pan. Let the cake cool completely. Cover and store at room temperature for up to 3 days. Wordpress Recipe Plugin by EasyRecipe 3.5.3229
Clementine Almond Bundt from Food Lust People Love
Coconut Rum Gluten-Free Bundt from Sweet Sensations
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Flourless Carrot Cake from Sneha’s Recipe
Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
Gluten Free Holiday Rum Cake from The Queen of Scones
Gluten-Free Almond-Raspberry Bundt Cake from All That’s Left Are The Crumbs
Gluten-Free Carrot Bundt Cake from Merce’s Cake
Gluten-free White Chocolate Bundt Cake from Patty’s Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
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